Cinnamon Sugar Doughnuts

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Published March 16, 2026  ·  ⭐ 5.0 (14 reviews)

Prep	Cook	Proof	Total	Yield
30 min	20 min	2 hr	~3 hr	12 doughnuts

Difficulty: Medium

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Ingredients

Dough

• 500 g strong white bread flour
• 7 g instant dried yeast
• 60 g caster sugar
• 8 g fine sea salt
• 2 large eggs
• 240 ml whole milk, warm
• 60 g unsalted butter, softened
• 1 tsp vanilla extract

Frying & Coating

• Neutral oil for frying (sunflower or vegetable), about 1.5 litres
• 150 g caster sugar
• 2 tsp ground cinnamon
• 60 g unsalted butter, melted (for brushing)

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Steps Overview

1. Mix and knead dough until smooth and elastic
2. Bulk proof 1–1.5 hours until doubled
3. Roll out and cut into rounds
4. Proof on trays until puffy, 45 minutes
5. Fry in batches at 175 °C
6. Brush with butter, roll in cinnamon sugar

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Step-by-Step

1. Make the dough

Combine flour, yeast, sugar, and salt in a stand mixer bowl. Add eggs, warm milk, and vanilla. Mix on medium with the dough hook for 5 minutes. Add the softened butter in pieces and continue mixing for 6–8 minutes until the dough is very smooth, elastic, and slightly tacky. It should pass the windowpane test.

2. Bulk proof

Cover the bowl and leave at warm room temperature for 1–1.5 hours until doubled in size.

3. Roll and cut

Turn the dough onto a lightly floured surface and roll to 2 cm thick. Cut into rounds using a 7–8 cm cutter. Re-roll the scraps once. Place on lightly oiled baking trays lined with parchment.

4. Second proof

Cover loosely with cling film and leave to proof for 45 minutes to 1 hour until noticeably puffy and jiggly. They should spring back slowly when poked.

5. Fry

Heat oil in a large heavy pot to 175 °C — use a thermometer. Fry 3–4 doughnuts at a time for 90 seconds per side until deep golden brown. The oil temperature will drop when you add them — adjust the heat to maintain 170–175 °C. Drain on a rack or paper towels for 1 minute.

6. Coat

Mix cinnamon and sugar in a shallow bowl. While the doughnuts are still warm, brush all over with melted butter, then roll generously in the cinnamon sugar. Eat immediately — they are at their absolute peak in the first hour.

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Notes

• The oil temperature is critical. Too cool and doughnuts absorb oil and turn greasy; too hot and they brown before cooking through.
• The butter brush before the sugar coating is the trick for maximum cinnamon sugar adhesion.
• For filled doughnuts: cut solid rounds (no hole), fry, then pipe jam or custard into the side with a piping bag.
• Doughnuts are best eaten fresh. They do not keep well — plan to eat them all the same day.